I am back from Colorado, and fall has arrived in Des Moines. It's my favorite season of the year. This week's vegetarian meal includes Butternut Squash Lasagna, Spinach Salad with Maple Vinaigrette, and Pumpkin Spice Cannoli.

The Butternut Squash Lasagna layers butternut squash, bechamel with fresh sage, and fontina cheese. The butternut squash is roasted and then puréed with imported amaretti cookies, olive oil, kosher salt, and freshly ground black pepper. Next, the bechamel is made with butter, shallots, nutmeg, and fresh sage. Finally, it's layered with imported Italian pasta and fontina cheese.

The Spinach Salad with Maple Vinaigrette is a fall twist on my Spinach Salad with VK Vinaigrette. It is the perfect companion to the Butternut Squash Lasagna. It consists of fresh baby spinach leaves, candied pecans, and a classic fall vinaigrette: maple syrup, apple cider vinegar, dijon mustard, and olive oil.

Pumpkin Spice Cannoli is a crisp cannoli shell dipped in white chocolate and filled with ricotta cheese, mascarpone cheese, pumpkin purée, and pumpkin spice. It's a delicious Italian fall dessert.

I hope you enjoy this week's meal as much as I do! Next week's meal includes Chicken and Wild Rice Soup, Salt & Pepper Biscuits, and Apple Crisp.